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1
Preheat the oven to 350 degrees.
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2
Sprinkle the chicken inside and out with salt and pepper.
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3
Set the giblets aside.
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4
Cut the garlic lengthwise into eight slivers.
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5
Insert four slivers under the skin that covers the breast of the chicken.
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6
Put one-third of the rosemary under the skin.
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7
Put the remaining four slivers of garlic into the cavity of the chicken.
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8
Put another one-third of the rosemary into the cavity.
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9
Rub the outside of the chicken with the remaining rosemary.
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10
Fold the wing tips under the chicken.
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11
Truss the chicken as neatly and compactly as possible with string.
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12
Lay out a large rectangle of aluminum foil on a flat surface.
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13
Place the chicken in the center.
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14
Wrap the chicken as compactly as possible inside the foil.
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15
Gather together a large handful of the clay.
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16
Flatten this handful to a thickness of about one inch and apply it to one outside section of the foil-wrapped chicken.
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17
Place another flattened handful of clay slightly overlapping and press to seal the two pieces together.
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18
Continue applying handfuls of clay, pressing as you work, until the chicken is completely and compactly covered with clay.
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19
Smooth the clay over as you work.
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20
You may bake the chicken at this point or you may ''sculpt'' the product with additional pieces of clay, shaping it to resemble a whole bird with beak, feet, eyes, tail feathers and so on.
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21
Place in the oven and bake 45 minutes.
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22
Increase the oven temperature to 400 degrees.
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23
As the clay bakes it may develop cracks.
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24
As these are noticed, seal the cracks by smearing on a little more clay.
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25
Continue baking the chicken for 30 minutes.
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26
If desired, you may then paint the clay with poster paint or watercolors.
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27
Meanwhile, prepare the sauce.
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28
Heat one tablespoon of the oil in a skillet and add the gizzard.
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29
Cook, turning often, about five minutes.
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30
Add the liver and heart and continue cooking about five minutes longer, turning the pieces often.
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31
Set aside.
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32
Heat the remaining two tablespoons of oil in a skillet and add the chopped shallots.
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33
Cook briefly, stirring, and add the chopped mushrooms.
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34
Cook, stirring, about four minutes.
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35
Cut away and discard the tough membrane of the gizzard.
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36
Cut the gizzard into small pieces and add it to the mushrooms.
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37
Add salt and pepper.
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38
Continue cooking, stirring often, until the liquid from the mushrooms evaporates.
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39
Add the sherry.
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40
Chop the liver and heart into small cubes and add to the mushroom mixture.
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41
Stir in the parsley.
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42
Cover and cook about three minutes.
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43
Crack the clay and remove the chicken.
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44
Take it out of the foil.
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45
Add the liquid in the foil to the mushroom mixture and simmer about two minutes.
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46
Carve the chicken and serve with the mushroom sauce.
